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Warm Szechuan Shrimp and Spinach Salad

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that’s special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. —Roxanne Chan, Albany, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon sesame oil
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (15 ounces) whole baby corn, drained
  • 1 cup bean sprouts
  • 1/4 cup salted roasted almonds, chopped
  • 1/4 cup sliced water chestnuts
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup minced fresh cilantro
  • 1 green onion, finely chopped
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons chili garlic sauce
  • 1-1/2 teaspoons soy sauce


  • In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp.
  • In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.
Nutrition Facts
2 cups: 187 calories, 8g fat (1g saturated fat), 110mg cholesterol, 468mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

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